MARMALADE PANCAKES
SERVES 2 TO 3 PORTIONS
1 cup all-purpose flour*
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup water
3 tbsp. maple syrup
1/4 cup orange marmalade, plus extra for serving
1/4 cup semisweet chocolate chips (dairy-free)
Canola oil
Powdered sugar for serving
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.
NUTRITIONAL VALUES
Calories: 765kcal
Fat: 42.1g (6.1g S.Fat)
Carbs: 97.6g
Protein: 4.5g
Sugar: 56g
Sodium: 426mg
METHOD
In a large mixing bowl, combine the flour, baking powder, and salt. Water and maple syrup should be whisked together in a separate small bowl or measuring cup. Whisk the liquid into the flour mixture until just combined. Do not overmix the batter; it should be thick and lumpy. Fold in the marmalade and chocolate chips gently.
Heat a large non-stick skillet or griddle over medium- high heat, lightly oiled. Pour 1/4 cup batter onto the skillet for each pancake. As needed, adjust the heat. It's time to flip the pancake when small bubbles appear in the center. Cook for 1 minute on the other side, or until lightly browned and cooked through. Rep with the rest of the batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a tablespoon of water at a time. Serve the pancakes with powdered sugar and marmalade on the side.
Heat a large non-stick skillet or griddle over medium- high heat, lightly oiled. Pour 1/4 cup batter onto the skillet for each pancake. As needed, adjust the heat. It's time to flip the pancake when small bubbles appear in the center. Cook for 1 minute on the other side, or until lightly browned and cooked through. Rep with the rest of the batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a tablespoon of water at a time. Serve the pancakes with powdered sugar and marmalade on the side.
